- 4 Chicken Breasts
- 1X400g Tin Chopped Tomatoes
- 1 Cup Sweetcorn
- 1 Cup Diced Mixed Bell Peppers
- 1 Cup Black Eyed Beans
- 1 Small Chopped Yellow Onion
- 1 Small Chopped Red Onion
- 1 Packet Fajita Seasoning or 2 TBSP Homemade Fajita Seasoning
- 750ML Chicken Stock
Preparation Time – 15 Minutes
Cooking Time – 2 Hours on the oven or 6-8 hours in the slow cooker
It is finally that time of year again, after what has seemed like the longest, hottest summer of my whole life (honestly it has been horrendous) it is finally starting to cool down, which means it is slow cooker season. I have never been a huge fan of the hot weather so this summer has been unbearable for me, I honestly turn into a hermit when it is hot out, this year we have experienced a level of heat that I didn’t know was possible in England. Around a week ago I started to believe the summer was never going to end and then one morning I looked out of the window and there it was……..rain. I have never been happier to see rain and it has rained almost everyday since.
Slow cooker meals are definitely a staple in my house during the colder months, there is just nothing better than coming home from work to the house smelling of a delicious meal simmering away. My latest slow cooker concoction is taco soup, soups are a great way to get some extra veggies into your dinner and this taco soup is so easy and so delicious.
You can make this in a pot or a slow cooker, it is almost exactly the same process for both except if you are making this in a pot on the oven hob, once you have added all of your ingredients you will need to bring to a boil and then turn down to simmer for at least 2 hours.
Place all of your ingredients into your slow cooker.
Stir ingredients and cook on low for 6-8 hours. Once cooked take 2 forks and shred the chicken in the soup, then stir to combine all ingredients well.
Serve with your choice of toppings, I serve mine with tortilla chips, cheese and tortilla wrap strips.